10oz.frozen spinach, thawed and excess water squeezed out
½teaspoonsaltplus more for seasoning
½teaspoonfreshly ground black pepperplus more for seasoning
4center-cut pork chops4 ounces each
1 ½cupschicken broth
Crisp bacon slices in a medium saute pan and let cool on a paper towel. Save the bacon grease and reduce to medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes.
Transfer the mixture to a medium bowl. Crumble cooked bacon slices into the bowl. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with ¼ of the spinach and sun-dried tomato mixture and close the pork around the stuffing (may need to secure with a toothpick). Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm 1 tablespoon coconut oil in the same skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side depending on thickness.
Transfer the pork to a side dish and tent with foil to keep warm.
Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes.
Add in capers at the last minute and spoon sauce over the pork before serving.
This filling would actually make a really good side dish, I'll have to keep that in mind the next time I need to spruce up my spinach!